Roasted Acorn Squash Seeds

Roasted Acorn Squash Seeds

Last Wednesday I hosted a supper club at my house and served stuffed acorn squash as my main dish (more on that later). I never knew you could roast any seeds other than pumpkin, but since I was roasting six acorn squashes I didn’t want all those the seeds to go to waste. After some googling, I learned that acorn squash seeds actually are edible, along with butternut squash seeds. Seriously. Who knew? There so many things I’ve learned by having my CSA and this is just another thing! These came out great and would make a tasty snack or the perfect accompaniment for a fall meal.

Roasted Acorn Squash Seeds

  • six acorn squashes
  • 3 tablespoons olive oil
  • generous amount of salt
  • 3-4 tablespoons pumpkin pie spice

Preheat oven to 350 degrees. Cut squash in half using a large butcher knife. Scoop out the seeds from the halved squash. In a colander, run the seeds underwater, separating them by hand and discarding any bits of squash left attached. Place clean seeds on a kitchen towel and allow them to completely dry. On a cookie sheet, spread the seeds out, drizzle with olive oil, sprinkle with salt and pumpkin pie spice. Mix until well coated. Bake for 10 minutes or until the seeds begin to brown.

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Mini Jalapeño Cornbread Muffins

Mini Jalapeño Cornbread Muffins

  • 1-1/4 cups all-purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1/4 cup chopped jalapeños, fresh or canned

Heat oven to 400 degrees. Spray a 24-cup mini muffin tin with nonstick spray. In a large bowl, combine all dry ingredients. Stir in milk, oil, egg and jalapeños, mixing just until dry ingredients are moistened. Pour batter into muffin tins. Bake 15 minutes or until golden brown and a toothpick inserted in center comes out clean.

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